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top view paczki on a platter

Pączki - Polish Doughnuts

The ultimate, best Polish dessert you can enjoy year round is Pączki. I dare to say they outrank donuts by a mile. Try this recipe to find out why.
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Prep Time 20 minutes
Cook Time 25 minutes
Rest Time 2 hours 15 minutes
Total Time 3 hours
Course Dessert, Snack
Cuisine Polish
Servings 12
Calories 248 kcal

Equipment

  • 1 medium size cooking pan
  • 1 large mixing bowl
  • 1 large baking sheet
  • 1 measuring cups and spoons
  • 1 Stand mixer with paddle attachment and dough hook
  • 1 Rolling Pin
  • 1 cookie cutter, 3 inch
  • 1 chef's knife
  • 1 wire spoon
  • 1 paper towels
  • 1 whisk

Ingredients
 
 

  • 1.5 cups milk heated to 110F
  • 2 packets active dry yeast 4.5 tsp
  • ⅓ cup white sugar + 1 tbsp
  • 3 tbsp melted butter
  • 1 egg
  • 4 egg yolks
  • 2 tbsp vodka
  • ½ tsp vanilla
  • Zest of one lemon
  • ½ tsp salt
  • 4 cups all purpose flour
  • oil for frying the paczki
  • jam, jelly, cream for filling the paczki

Instructions
 

  • Lightly heat up the milk to 110F. Add the dry active yeast, 1 tbsp sugar and stir to combine.
  • Set the mixture in a warm place and let it work its magic. You should see it bubbling, getting foamy on the surface.
  • To the bowl of your stand mixer add butter and sugar. Using paddle attachment, cream it until fluffy.
  • Add egg, yolks, vodka, vanilla, salt and lemon zest. Mix to combine.
  • Add the flour, mix a few times. With the mixer on low speed start adding the yeast - milk mixture.
  • When the dough comes together and is smooth stop the mixer.
  • Transfer the dough into a bowl lightly greased with oil. Cover with a kitchen towel and set in a warm place. Let is rise for at least 1 hour, or until double in size
  • When the dough doubled in size, punch it and set in a warm place for another 45 minutes
  • After the second rise, remove the dough from the bowl. Cut it in half.
  • On lightly floured surface roll out the dough to about 1 inch thickness
  • Using a cookie cutter or glass, cut out circles in the dough.
  • Arrange the cut out pączki on a baking sheet. Cover with kitchen towel and set in a warm place to puff up. About 20-30 minutes
  • Add cooking oil to the pan and start heating it up. The oil should reach 350F before we can cook the pączki.
  • Check the temperature of the oil. If ready, very carefully place pączki into the oil.
  • Don't crowd the pan. Adding too many pączki will drop the temperature of the oil and you will need to cook for longer.
  • Watch carefully. When you see the bottom becoming golden brown, flip the pączki. You can use a wire spoon, two forks, whatever works for you to flip the pączki.
  • They will cook quickly! Once both sides are golden brown, remove the pączki and set on a baking sheet lined with paper towel
  • You can also use a cooling rack set on a baking sheet. This is to remove any excess oil from the frying
  • When the pączki cool down it's time to fill them in jelly.
  • Using piping bag or device of your choosing fill the pączki with about 1 teaspoon of jelly or cream.
  • To finish the pączki either dust them lightly with powdered sugar or make glaze. I like to add lemon juice to the glaze, but you make it with milk only. Another option is to roll the pączki in powdered or granulated sugar.
  • Final touch is sprinkle of glazed orange peel or crushed nuts.

Notes

  • Respect the Yeast - ensure the milk is just warm enough (around 110°F) for optimal activation. 
  • Be Patient - give the pączki dough time to rise and double in size. 
  • Don't Overmix - Once the dough comes together smoothly, resist the urge to keep mixing. 
  • Temperature Matters - use a thermometer to check the oil temperature before frying. Consistent heat ensures evenly cooked and golden-brown pączki.
  • Fry in Batches - Don't overcrowd the frying pan. Fry pączki in batches to maintain the oil temperature and ensure even cooking.
  • Keep an Eye on Flipping - quick and attentive flipping is the secret.
  • Drain Excess Oil - after frying, let pączki rest on paper towels or a cooling rack to remove any extra oil. 
  • Thickness Matters - when rolling out the dough, aim for about 1-inch thickness. Too thin, and pączki might end up flat; too thick, and they might not cook through properly.

Nutrition

Serving: 2pieceCalories: 248kcalCarbohydrates: 39gProtein: 7gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 90mgSodium: 140mgPotassium: 105mgFiber: 1gSugar: 7gVitamin A: 243IUVitamin C: 0.001mgCalcium: 55mgIron: 2mg
Keyword donuts, dougnats, paczki, polish doughnats
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